Here’s a simple and reliable sourdough starter recipe — just flour, water, and time. In about 7 days, you’ll have a bubbly, active starter ready for baking.
🍞 Sourdough Starter Recipe
🧂 Ingredients:
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Whole wheat flour (initial boost)
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All-purpose flour (for ongoing feeding)
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Filtered or dechlorinated water (room temp)
📅 Day-by-Day Instructions:
Day 1:
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Mix 1/2 cup whole wheat flour + 1/4 cup water in a clean glass jar or container.
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Stir until smooth. Scrape down the sides. Loosely cover (lid or cloth).
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Leave at room temperature (ideally 70–75°F / 21–24°C) for 24 hours.
Day 2:
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Check for bubbles (you may see a few).
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Add: 1/2 cup all-purpose flour + 1/4 cup water. Stir well.
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Cover again and leave out.
Day 3:
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You should start seeing bubbles and a tangy smell.
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Discard half the starter (about 1/2 cup).
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Feed: Add 1/2 cup all-purpose flour + 1/4 cup water. Stir and cover.
Days 4–6:
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Repeat the discard and feed process every 24 hours.
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Your starter should get more bubbly, rise and fall, and smell pleasantly sour.
Day 7:
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Your starter should double in size within 4–6 hours after feeding.
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It should be bubbly, airy, and smell slightly tangy.
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You can now use it in recipes!
✅ Test for readiness: Drop a spoonful in water — if it floats, it’s ready to bake with.
🌾 Tips:
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Name it! (Optional, but fun.)
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If your home is cold, keep the jar in the oven (light off, door cracked) or use a proofing box.
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Once active, you can store it in the fridge and feed weekly.
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Always feed with equal weights (not volume) for precision if using a scale: 50g starter + 50g flour + 50g water.